Every once in a while, I like to change-up our breakfast smoothie and on April 1st my husband and I decided to drink two smoothies a day. We have one in the morning and then one either between breakfast and lunch or between lunch and dinner. We can already feel the difference in our energy levels.
Per request: Below are the smoothie recipes.
The Green Apple (Breakfast)
One handful of celery
Two handfuls of spinach (you can use frozen)
16 ounces of distilled water
Blend thoroughly. We make ours at least the night before so they are cold.
“People who ate lots of white-fleshed fruits and vegetables-mostly apples, pears, bananas, and cauliflower-had a 52 percent lower risk of stroke over a 10 year period than those who ate the least of those foods. Achieving that difference only took eating an apple a day.” -Dutch researchers/Stroke: Journal of the American Heart Association
The Orange Bowl (In between meals)
One handful of baby carrots (I use de-thawed frozen)
One handful of Romaine lettuce
One peeled orange
12 ounces distilled water
Blend thoroughly. Again, we make them the night before so they are cold.
Why did the orange stop rolling down the hill?
It ran out of juice.
Recently I’ve had quite a few people ask me about the smoothie my husband and I drink every morning, so I thought I’d re-post the recipe. It’s changed just a little bit from when I started making it last summer. We both drink 40 ounces for breakfast everyday.
2 handfuls of spinach (Try frozen)
1 handful of celery
1 handful of carrots (I use thawed out frozen baby carrots)
12-16 ounces of distilled or purified water
3 tablespoons of ground flaxseed (optional)
6 ice cubes-optional (We like to drink ours cold)
If you use a high-powered blender, you can just cut up the apple and pear and throw it in the blender with the skin on.
*We’ve found that adding a half a handful of red cabbage on occasion really helps to “clean you out” if you know what I mean.
You will feel much more energized drinking this smoothie for breakfast than you would if you had consumed a typical breakfast. BECAUSE it’s blended, you don’t have to use your energy digesting what you would normally eat in the morning. AND just think of all the fruits and veggies you consume right off the bat! It’s a win-win situation. :)
Recipe inspired by: Kimberly Snyder
Actually, you could make this soup for lunch, dinner or a healthy snack, but I personally think it should be called “Breakfast of Champions.” My husband and I had it last Sunday morning and we felt quite satisfied (okay, we were full). I made this “sweeter” than my Indian Sweet Potato Soup. http://devitamin.com/2012/01/02/my-indian-sweet-potato-soup/ which makes it perfect for breakfast.
1 medium Sweet Potato
1 medium Apple
Handful of Baby Carrots (I used thawed out frozen baby carrots)
1-2 teaspoons Cinnamon
1/8 cup of Maple Syrup (raw organic, if you can find it)
2 tablespoons Nutritional Yeast
2 cups Vegetable Broth (organic, low sodium, if you can find it)
Place all ingredients in high-speed blender (Vita-Mix) or a food processor.
If using a Vita-Mix blend for around 6 minutes on 10 and high-speed.
If using a food processor, blend until smooth and then warm soup in a pan.
Sprinkle pecans on top (optional).
*Sweet Potatoes: Oldest vegetable known to man. High in fiber and rich source of antioxidants.
*Cinnamon: Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol. Cinnamon is known to have a regulatory effect on blood sugar and it has an anti-clotting effect on the blood.
*Nutritional Yeast: http://devitamin.com/2012/01/08/nutritional-yeast/